June 13, 2013
Mustard chicken
Category: Food
A recipe which Silver Bullet attempted not too long ago from Jamie’s 30 minute meal.
Mustard chicken
2015-07-13 15:14:32
Ingredients
- A few sprigs of fresh rosemary
- 4x180g chicken breasts
- 4 teaspoons Coleman’s mustard powder
- 3 baby leeks
- 4 cloves garlic
- 75ml single cream (taken from cream dauphinoise)
- 1 heaped teaspoon wholegrain mustard
Instructions
- Turn the heat under the frying pan up to medium
- Pick and finely chop the leaves from the rosemary sprigs and sprinkle them into the pack of the chicken
- Sprinkle 1 teaspoon of mustard powder over each chicken breat, then season and drizzle some olive oil over the chicken and into the frying pan
- Massage and rub these flavours all over the meat
- Press down the chicken to help it to cook. It should take about 18 minutes
- Crush 4 unpeeled cloves of garlic in the pan of chicken
- Flip the chicken breasts skin side up, then press down again
- Stir the leeks
- Check the chicken is cooked through, then pour 75ml of cream into the frying pan
- Cover the pan with tin foil
- Turn the heat off.
- Transfer the chicken breasts to a board and slice into pieces
- Stir 1 heaped teaspoon of wholegrain mustard into sauce
- Spoon the sauce on to a platter and put the sliced chicken on top.
- Drizzle some virgin olive oil and serve
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